White Bean and Lamb Soup Recipe

Soak the dried beans in water overnight. After soaking drain off remaining water and rinse.

In a large stockpot cook the onion in oil over low heat until just beginning to soften about 4 minutes. Stir in garlic and cook for 1 minute. Increase the heat to medium and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery and cook for 1 minute. Stir in tomatoes and season with parsley thyme oregano and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil boil for 5 minutes then reduce heat to medium-low. Simmer covered for 1/1/2 hours or until beans are tender.

Rinse spinach and then place in a saucepan. Place over medium heat and cook until wilted. This will only take a short time and you will not need to add more liquid to the pan.

Top each serving of soup with wilted spinach and crumbled feta cheese.